Chianti-braised stuffed chicken thighs on egg noodles
Chicken second courses
This rustic Italian dish is done much the way you would cook french Coq au vin, but the sausage and Chianti wine give it a uniquely Italian flavor. The idea of stuffing the chicken thighs was something I saw on Epicurious a few years ago, but the way I create the sauce is all my own. Braising is a great way to create flavorful and tender dishes. It’s important that when you are creating a braising liquid, you use high-quality ingredients. Your sauce is only as good as what you put into it. In this case, make sure you use a wine that you would be willing to drink, so stay far away from anything labeled cooking wine! You’ll also want to make sure that you use high-quality meat. We paid a visit to our favorite Denver butcher (and friend) Drew Hicks, who recommended using double smoked, thickly sliced bacon, which provided a wonderful depth for the sauce.
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